Potage Tomates

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (11)
to serve
Instructions (4)
  1. Put a quart of tomatoes (fresh or tinned according to what you have) into a pan with about a pint of stock, milk or water, a small stick of celery, a good bunch of herbs, a small teaspoonful of sugar and six peppercorns.
  2. Bring all this to the boil, then simmer till the tomato is quite soft.
  3. In another pan melt a tablespoonful of butter or well clarified dripping, and fry in this a sliced onion till tender, but not coloured, then strew in a tablespoonful of flour, and let this also cook without colouring.
  4. To this thickening, when cooked, add a little of the stock and stir it to a smooth mass, then add it gradually to the rest of the stock, etc., season to taste, rub it all through a sieve, re-heat, and serve with fried croûtons and grated cheese.
Original Text · last edited 4 days ago
Potage Tomates.—Put a quart of tomatoes (fresh or tinned according to what you have) into a pan with about a pint of stock, milk or water, a small stick of celery, a good bunch of herbs, a small tea spoonful of sugar and six peppercorns; bring all this to the boil, then simmer till the tomato is quite soft. In another pan melt a tablespoonful of butter or well clarified dripping, and fry in this a sliced onion till tender, but not coloured, then strew in a tablespoonful of flour, and let this also cook without colouring. To this thickening, when cooked, add a little of the stock and stir it to a smooth mass, then add it gradually to the rest of the stock, etc., season to taste, rub it all through a sieve, re-heat, and serve with fried croûtons and grated cheese.
Notes
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